Difference between revisions of "Carrot Cake III"
From zen2
(Created page with "===Ingredients=== *4 eggs *1 1/4 cups vegetable oil *2 cups white sugar *2 tsp vanilla extract *2 cups all-purpose flour *2 tsp baking soda *2 tsp baking powder ...") |
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| − | + | ==Ingredients== | |
| − | + | <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> | |
| − | *4 eggs | + | *4 eggs |
| − | + | *1 1/4 cups vegetable oil | |
| − | *1 1/4 cups vegetable oil | + | *2 cups white sugar |
| − | + | *2 tsp vanilla extract | |
| − | *2 cups white sugar | + | *2 cups all-purpose flour |
| − | + | *2 tsp baking soda | |
| − | *2 tsp vanilla extract | + | *2 tsp baking powder |
| − | + | *1/2 teaspoon salt | |
| − | *2 cups all-purpose flour | + | *2 tsp ground cinnamon |
| − | + | *3 cups grated carrots | |
| − | *2 tsp baking soda | ||
| − | |||
| − | *2 tsp baking powder | ||
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| − | *1/2 teaspoon salt | ||
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| − | *2 tsp ground cinnamon | ||
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| − | *3 cups grated carrots | ||
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*1 cup chopped pecans / walnut | *1 cup chopped pecans / walnut | ||
| + | *1/2 cup butter, softened | ||
| + | *8 ounces cream cheese, softened | ||
| + | *4 cups confectioners' sugar | ||
| + | *1 tsp vanilla extract | ||
| + | *1 cup chopped pecans | ||
| + | </div> | ||
| − | + | ==Directions== | |
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| − | |||
| − | |||
| − | |||
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| − | Directions | ||
| − | Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. | + | #Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. |
| + | #In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. | ||
| + | #Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. | ||
| − | + | ===Frosting=== | |
| − | + | To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. | |
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Latest revision as of 08:04, 21 November 2013
Ingredients
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 teaspoon salt
- 2 tsp ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans / walnut
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Frosting
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.